Ingredients:

  • 4 (6 oz each) Salmon fillets (skin-on or off)
  • 1 tsp Fine Sea Salt
  • 1/2 tsp Freshly Ground Black Pepper
  • 1 Tbsp Olive oil or Clarified Butter (for searing)
  • 4 thin slices Lemon slices (optional, for the bag)
  • 1/2 cup Dry White Wine (e.g., Sauvignon Blanc)
  • 2 Tbsp White Wine Vinegar
  • 1 medium Shallots, finely minced
  • 1/4 tsp Black Peppercorns, crushed
  • 8 Tbsp (1 stick) Unsalted Butter, chilled and cubed
  • 1 Tbsp Fresh Lemon Juice
  • 2 Tbsp Fresh Chives, finely snipped
  • 1 Tbsp Fresh Parsley, chopped
  • Salt and White Pepper, to taste

Instructions:

  1. Fill the water bath container and set the sous vide circulator to the desired temperature (125°F / 51.5°C for medium-rare, 135°F / 57°C for medium).
  2. Pat the salmon fillets very dry. Season generously with salt and pepper. Place one fillet per vacuum bag, adding a lemon slice (if using) and a small drizzle of olive oil.
  3. Vacuum seal the bags or use the water displacement method. Gently drop the sealed bags into the preheated water bath. Cook the salmon for 45 to 60 minutes. The timing is very forgiving due to the managed temperature.
  4. In a small non-reactive saucepan, combine the wine, vinegar, minced shallots, and crushed peppercorns. Bring to a simmer over medium-high heat.
  5. Reduce the liquid until only about 1–2 tablespoons of syrupy liquid remain. This concentrate is critical for flavour and stability of the sauce.
  6. Remove the pan from the heat or place it on the lowest possible setting. Begin whisking in the chilled butter cubes, one cube at a time, ensuring each cube is fully incorporated and the sauce starts to thicken before adding the next. This slow process manages the emulsion effectively.
  7. Once all the butter is incorporated and the sauce is creamy, stir in the fresh lemon juice, chives, and parsley. Season with salt and a pinch of white pepper. Keep warm, but do not boil.
  8. Remove the salmon from the sous vide bags. Critically, pat the fish absolutely bone-dry with paper towels. Heat clarified butter or olive oil in a skillet over high heat until shimmering. Carefully place the salmon into the pan, skin-side down (if applicable). Sear for 60–90 seconds until the skin is crisp and golden brown.
  9. Gently transfer the salmon to plates. Spoon a generous amount of the Beurre Blanc over the fish or around the plate. Serve immediately.